By: Kathy Hubbard
Lights up? Check. Tree up? Check. Presents wrapped? Check. What’s left? Food. I don’t suppose you’ll be surprised when I tell you that foodborne illnesses spike this time of year. Despite our food supply being among the safest in the world, the U.S. Food and Drug Administration tell us that there are about 48 million cases of foodborne illness each year. Of those, roughly 128,000 are hospitalized and 3,000 die.
FDA’s website lists sixteen different pathogens that can cause a foodborne illness, often called food poisoning. As the severity of symptoms can vary, so can the onset of discomfort. For instance, staphylococcal infections can cause distress in as quickly as an hour, while hepatitis A can take between fifteen and fifty days for symptoms to occur. For the most part, symptoms start one to two days after eating contaminated food.
The most common cause of food poisoning is noroviruses. They are tricky because noroviruses are not only caused by contaminated food or water, they can also spread person-to-person.
“Everyone is at risk for getting a foodborne illness. However, some people are at greater risk for experiencing a more serious illness or even death should they get a foodborne illness. Those at greater risk are infants, young children, pregnant women and their unborn babies, older adults, and people with weakened immune systems (such as those with HIV/AIDS, cancer, diabetes, kidney disease, and transplant patients.) Some people may become ill after ingesting only a few harmful bacteria; others may remain symptom free after ingesting thousands,” FDA says.
Symptoms vary depending on the cause, but almost all of them include diarrhea, stomach pain or cramps, nausea, vomiting and fever. Bloody stool, flu like symptoms such as muscle ache and headache, or weight loss are fairly common as well.
The Centers for Disease Control and Prevention says that some foods are more likely to contain harmful germs, they include raw or undercooked poultry, meat, seafood or eggs; raw or undercooked sprouts; unwashed fruits and vegetables; cut melon; unpasteurized milk, juice, cider, or soft cheese, and raw dough or raw batter made with uncooked flour.
“Food safety during the holidays should be a priority,” Nancy Glick, Director of Food and Nutrition at National Consumers League said. “Foodborne illness is preventable, but this requires being serious about food safety practices, from handwashing, safe thawing methods, preventing cross-contamination and keeping foods at safe temperatures.”
Basically, keeping food safe is simple. The FDA says, “keep cold food cold and hot food hot.” That’s not easy if you’re serving buffet style, or have people in and out during the day, but trust me, you want to be diligent. Be sure to keep countertops, cutting boards and prep dishes clean and to keep cooked food separate from uncooked food to prevent cross-contamination. This can be a challenge when you have a kitchen full of helpers, but it is terribly important.
FDA says, “Handle leftovers with care: Refrigerate within two hours, store in shallow containers, and reheat to 165 F. And discard after three to four days.”
Mayo Clinic says that if you suspect you’ve contracted food poisoning, be sure to stay hydrated by sipping water or a sports drink. Don’t drink quickly because it can worsen nausea and vomiting. Try to take small frequent sips over a couple of hours instead of drinking a large amount at once.
“Take note of urination. You should be urinating at regular intervals, and your urine should be light and clear. Avoid anti-diarrheal medicines. They may slow your body’s removal of organisms or toxins from your system. If in doubt, check with a healthcare professional about your situation,” Mayo says.
And speaking of healthcare professionals, you’ll want to seek care if the vomiting lasts more than two days; if diarrhea lasts for more than several days; if diarrhea turns bloody, black or tarry; if fever is 101 F or higher; if lightheadedness or fainting happens with standing; if confusion develops, or if you experience worrisome belly pain.
My sincere wish is that you all, regardless of what you have planned for tomorrow, have a wonderful time doing whatever makes you happy. Please stay well so you can celebrate New Year’s next week.
Kathy Hubbard was a charter member of Bonner General Health Foundation. She can be reached at [email protected]. This article was written for publication in the Bonner County Daily Bee on December 24, 2025.